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Italian Chicken Salad
with Shishito Peppers & Creamy Pesto Dressing
20 min
Carb Conscious
Mediterranean
i
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2 Servings
- Est. 410 Cals/serving
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This easy, vibrant salad is bursting with bold Italian flavors thanks to the traditional blend of herbs that coat our chicken (like oregano, sage, and thyme) and the creamy, fragrant basil pesto dressing that brings it all together.
Get Cooking
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 Romaine Lettuce Heart
- 3 oz Shishito Peppers
-
4 oz Grape Tomatoes
-
⅓ cup Basil Pesto
-
½ oz Sweet Piquante Peppers
- 2 Tbsps Fromage Blanc
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Combine in a large bowl. Cut off and discard the stems of the shishito peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.
2
Cook the chicken & shishito peppers:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat.
3
Make the dressing:
Meanwhile, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired.
4
Make the salad & serve your dish:
To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Combine in a large bowl. Cut off and discard the stems of the shishito peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.
2
Cook the chicken & shishito peppers:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat.
3
Make the dressing:
Meanwhile, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired.
4
Make the salad & serve your dish:
To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy!
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